Curried Red Lentil Soup

I’m a meat and cheese kind of girl, so I find it ironic that one of my all-time favorite soups happens to be not only vegetarian, but also vegan. This creamy soup gets its silky-smooth consistency from a quick pulse in the blender. While tender lentils are the centerpiece here, fresh pears sautéed with garlic, ginger, and curry powder end up stealing the show. The soup leans closest to traditional Indian dal, a dish consisting of slow-simmered pulses (lentils, peas, and beans), so it’s only fitting to accompany your bowl with wedges of warm naan for dipping and dunking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large stockpot set over medium heat. Once the oil is hot, add the onion, carrot, pears, and salt. Cook, stirring, until the ingredients have softened, about 10 minutes. Stir in the garlic, ginger, curry powder, and cayenne and continue cooking for an additional 3 minutes.

Step 2

Add the lentils and broth. Bring the mixture to a boil, then reduce to a simmer and cook until the lentils are soft, about 20 minutes.

Step 3

Transfer the soup to a blender in batches and puree until smooth. Return the soup to the stockpot, then stir in the lime juice. Taste and season the soup with salt.

Step 4

Transfer the soup to bowls, top with cilantro, and serve with naan for dipping.

Step 5

Kelly’s Note* If pears aren’t in season, swap in any variety of red apple to achieve the same subtle sweetness.